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Friday, February 20, 2015

30 Minute Spicy Red Fish Stew (Low-Carb, Gluten-Free, Paleo)

This 30 Minute Spicy Red Fish Stew is quick and delicious for a dinner after work.

(For Friday Flashbacks I feature favorite recipes from the past that have been my personal favorites, and this 30 Minute Spicy Red Fish Stew is not only quick and easy, but this delicious stew is Low-Carb, Gluten-Free, and Paleo as well. This is perfect for a quick meal after work and if you have reasonably good chopping skills it can be on the table in 30 minutes; hope you enjoy!)

In my family room I have a huge collection of food magazines going back about 15 years, mostly Gourmet, Bon Appetit, and Fine Cooking, with some assorted issues of other publications. My magazines are arranged by month, and when a new month starts, I love to look at the past issues for that time of year to see what recipes the magazines were featuring. I'm usually looking at magazines a few months in advance, so when I looked at magazines for May, this recipe for Spicy Red Fish Stew from Bon Appetit, May 2004, was the one that jumped out at me.

We all should be eating more fish and there are plenty of Fish and Shellfish Recipes on this blog, but my usual fish dinners are nothing like this stew where onions, tomatoes, and roasted red peppers simmer with garlic and red pepper flakes and then chunks of white fish are added to cook for just a few minutes and flavor the stew. And wow! This was absolutely delicious.

I used two small pieces of cod for the fish in my stew, but you could use halibut or even thick pieces of tilapia as well. The original recipe had freshly-roasted red bell peppers, but even with the roasted red peppers from a jar that I used, this was spicy and delicious, and it made a lovely quick dinner on a chilly night.

Saute the red onion or shallots in olive oil until they're soft and starting to brown.

Cut the fish into pieces about 1 inch square, and blot dry with paper towel if needed.

While the pepper-tomato mixture simmers, zest a lemon and chop the cilantro.

Add the lemon zest, lemon juice, and some of the chopped cilantro to the mixture.

Then add the fish pieces and stir just enough so the fish is gently combined in the mixture.

Let stew simmer about 5-7 minutes after you add the fish, just long enough for fish pieces to start to look opaque and until you can see a small amount of liquid from the fish being released into the stew mixture. Serve hot, with additional chopped cilantro if desired.

While stew mixture simmers, zest and juice the lemon, and chop the cilantro. Cut fish fillets into 1 inch pieces and blot dry with paper towel if needed.

Add lemon zest, lemon juice, and 1/4 cup chopped cilantro to stew mixture, then add fish pieces and gently stir to combine. Let stew simmer 5-7 minutes or until fish is barely turning opaque and some liquid from the fish is being released into the stew. Stir again, season to taste with salt and fresh ground black pepper and serve hot, with additional chopped cilantro for garnish if desired.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Thanks guys, I really did like this, and it was my first time making fish stew as well (except for the time I made Cioppino with Lydia!) TW, I love having the magazines organized by month but always working on keeping them that way!

I rarely cut out recipe clippings, so I'm afraid I don't have any secrets for organizing those! (I do usually have a stack of recipes I've printed from the web sitting by my printer all the time and those don't seem to get organized!)

Kalyn, I love this recipe & have made it many times. It's a fresh-tasting summer way to get in a meal of fish, with none of the "baddies" involved. I use whatever is wild caught USA, & maybe on special -- usually cod. Had it again tonite, so I had to let you know.

I just made this last night (my first fish stew ever), and of course I made it mine by adding clam juice and saffron, and omitting the cilantro (cause I didn't have any!). It was DELICIOUS!!! The lemon zest really shines, thank you so much for being there with this recipe when I googled 'fish stew'!

This was sooooo good. I have not been led astray by any recipe on this blog yet, thank you Kalyn. I didn't have fish, but I made it with a mix of shrimp, scallops, and calamari rings from Trader Joe's and it worked just fine.

Oh. Mygosh. This was stellar. And SO easy - a real 30 minute meal. I would make this again and again. We served this with some crusty bread and your lemony roasted cabbage. It was a lot of lemon for one meal but that was quite OK by us and let us make use of a whole lemon at once. We used roasted red peppers but I saw the store had roasted yellows as well.

I made this stew tonight and it was so flavorful and delicious. The lemon and cilantro really made the flavors pop. I love soups that have lots of flavor even before you add salt! The only change I made was to add some celery with the onions in the beginning. I also added some water because it was quite thick. Thanks for posting.

If you're lucky enough to have fresh tuna, I think it would be delicious in this. If the pieces are thick, I think the cooking time might be slightly longer. I'd just test a piece to see when you think it's done.

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